FILET DE VEAU ROTI AU PAPRIKA



750 g (1,65 lbs) veal tenderloin, 50 g (0,011 lbs) butter, 1 tbsp paprika, 1 glass of milk concentrate, salt, pepper.


Coat the veal fillet above and below with the butter, season and sprinkle plenty of paprika and put the meat in a hot oven. 

The cooking time is about 3/4 h. 

When the veal is cooked remove it from the pan and leave it warm. 

Put the dish on small heat, add the milk, deg-laze the bottom of the dish, season and add the rest of the paprika. 

Reduce while stirring the sauce so that it does not stick. 

Cut the veal into thin slices and pour the sauce over it. 



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